Method of roasting cocoa and chocolate substances.



F. E. P. NEUMANN. METHOD FOR ROASTING 0000A AND OHOOOLATE SUBSTANCES.

APPLIUATIOI FILED MAR. 28, 1913- Patented Nov. 17, 1914.

UNITED STATES PATENT OFFICE.

OH nm'r FERDINAND NEUHANN, OF WANDBBEK, NEAB HAMBURG, GERMANY.

mnon 1'03 BOASTING COCOA AND CHOCOLATE SUBSTANCES.

To all whom it may concern Be it known that'I. Famnnncn Enns'r FERDINAND NEUMANN, a subject of the German Emperor, and resident-of Wandsbek, near Hamburg, in the German Empire, have invented a new and useful Method for Roasting Cocoa and Chocolate Substances, of which the following is a specification.

As is well known nowadays cocoa beans are no longer roasted but are merely dried. The omission of roasting prevents the full development of the aroma, because the aroma is brought to perfection particularly through the roasting process. This drawback is very clearl perceptible in the finished product and has given rise to numerous systems of treatment. Thus for instance for increasing the aroma in chocolate substances so called couches, longitudinal rubbing machines, beating engines, rotation machines, or hot-air-machines and so on are used, the casings or mantles of which were heated by gas or steam or the like. Hereby the chocolate or cocoa substance was subjected to a lengthy heating process which frequently lasted for many days This I manner of treatment was not only very costly and tedious or wearisome but was prejudicial in that the cocoa butter or fat, during such treatment was in a hot fluid state,which impaired the taste to such degree that one art of the developed aroma was absorbed or balancing the deficiency in the .taste, and that by the treatment in the hot air machines the impurities of the'air (malodor and dust) gain access to the substances. Moreover the hot air blast the volatile aroma escapes. Particularly on account of these disadvantages, which are more strongly felt whenever the chocolate or cocoa substances have to be stored up for any length of time, it has been found necessary to fall back on the roasting of the cocoa beans or to subject the peeled cocoa beans or fractures of the beans to a subsequent roasting together with su ar for holding back the volatile aroma. he drawback of the last named subsequent roasting is the temporary superheating which hereby can not be avoided.

The new method which does away with the drawbacks and disadvantages explained above is based on the principle of treating cocoa and chocolate substances in a pasty, roughly ground or granular or oven fine Specification of Letters Patent.

'Application filed March 28, 1913.

Patented Nov. 17, 1914. Serial No. 157,410.

liquid state in thin layers. Therefore substances of this description are spread in thin layers on heated, preferably movable surfaces either by allowing the substances to flow on the surfaces or by spreading it by striking, rubbing or rolling them on to the surfaces. After very short time depending on the desired heating effect or taste during which the mass is resting preferably without being subjected to any motion of the air the layer is scraped off or taken ofi in any other way. Any kind of surfaces can be employed for this purpose either heated movable stri s or bands or disks or even rolls can be use which are rotated in any convenient manner. The thickness of the layer may be a fraction of a millimeter and preferabl does not su ass more than a few will:- meters and t e temperature to which the mass is treated should not exceed 130 or 150 centigrade and fshould not be much under 100 centigrade. The time necessary for allowing the layer to rest on the surface may be calculated in seconds or minutes acfording to the heat and the thickness of the ayer. L I

An apparatus that is particularly adapted for carrying out my method is shown in the accompanying drawin in which:

Figure 1 is a front e evation partly in section, and Fig. 2 is a side view of the same partly in section.

In the apparatus shown the movable surface is constituted by a hollow rotatable roll or cylinder a, which is rotated by suitable means and heated by a number of gas burners b, mounted within the cylinder. The material to be treated is fed from a hopper 0 between rollers 11 and e and is rolled down to a thin layer of about 0.1 to 1.0 mm. The roller 2 is rotated at a greater speed than the roller d and therefore the thin layer adheres to the roller e, which carries it to the roll or cylinder (1 which has a greater surfacespeed, than the roller, e. Therefore, the roll a is supplied with a thin layer of material. The thin layer on the heated cylinder loses its moisture in an extremely short space "of time, since the heat does not have to penetrate any mass of considerable thickness to get to the surface. The dried or roasted mass is removed from the roll a by means of a scraper f. Should it be desired or. preferred the mass may be led through tlp apparatul repeatedly to bring small or no greatfin amounts tQcmnplete dtyiies in fr'ac tions of minutes or in a space of firm mien; latedin minutes.

This machine is only cimsen us an ex ample, since any suitable (mistructinn of apparatus nniy he employed to lilnl'lllllil'e the substzznce in 1,2 thin layer on I! li'xitml 1 face, from which it is removed after L! ll 0}'i space of time.

I claim:

l. The method of roasting cocoa-substances whicli consifl' in \vui'king cocoa kernels into :i pasty 01' thick fluid state. spreading the subgtunce out in a thin layer on a Surface hmtetl to :1 tmnpm'ature nut over 150 C. and not under 100 O and removing the substance from said surface after a short space of time The method of roasting cocoa, sub- SllYlil' /fi. which consists in working the un- 2w IOtlrici Sllll-iilifiCS into a pasty or thick fluid mu s" syn-nailing this mass out in thin layer n1 :1 wituhhi surface and then roast ing the thin layer by heating it to a tem- EXHHHH'E of from 100 to 150 C. .1?

3. This mnthuc'i of treating cocoa 0r chocrr late in in paste form, which comprises SP1 *lliillii the mass in a thin layer onto a mining lflilzllllg surfuve and roasting the mass for :1 #hm't time, according to the flavor 3 requirwh (hiring the movement of the thin layer.

HUEDRWH ERNST FERDINAND NEUKIANN.

Wit messes:

MAX F. A. KAEMPFF, lfinxns'r H. L. MUMMENHQFF. 

